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@bestttshop2: i’m wearing a small #sweaterweather #falloutfits #autumnfashion #cutesweater #winterfashion

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Friday 21 August 2026 05:10:00 GMT
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Smoky Bourbon Brown Sugar Glazed Salmon & Shrimp 🥃🐟🍤🔥✨ Thick salmon fillets and colossal shrimp seared over open flames, basted in a rich, sticky bourbon brown sugar glaze with a hint of garlic and smoky spices. Prep time: 15 mins | Cook time: 12 mins | Total time: 27 mins | Servings: 4 Ingredients: For the Seafood: • 4 fresh salmon fillets (approx. 6 oz each) • 1 lb jumbo raw shrimp, peeled and deveined (tails on) • 1 tbsp olive oil • 1 tsp smoked paprika • 1/2 tsp garlic powder • 1/2 tsp kosher salt • 1/4 tsp black pepper For the Sticky Bourbon Brown Sugar Glaze: • 1/3 cup bourbon • 1/3 cup dark brown sugar, packed • 3 tbsp low-sodium soy sauce • 2 tbsp unsalted butter • 2 cloves garlic, finely grated • 1 tbsp apple cider vinegar • 1/2 tsp crushed red pepper flakes • 2 green onions, thinly sliced (for garnish) Instructions: In a small saucepan, combine bourbon, dark brown sugar, soy sauce, butter, grated garlic, apple cider vinegar, and red pepper flakes over medium heat. Bring to a gentle boil, then lower heat and simmer for 4–5 minutes until the glaze thickens into a glossy syrup that coats the back of a spoon. Set aside. Preheat your outdoor grill (or a heavy cast-iron grill pan) to medium-high heat (approx. 400°F / 200°C) and oil the grates well. Pat salmon and shrimp dry. Rub both with olive oil, then season evenly with smoked paprika, garlic powder, salt, and black pepper. Place salmon skin-side down and shrimp in a single layer on the hot grill. Grill shrimp for 2–3 minutes per side until pink and charred, brushing generously with the bourbon glaze in the last minute. Transfer shrimp to a warm plate. Grill salmon for 5–6 minutes on the skin side, then brush the top liberally with glaze, flip gently, and sear the flesh side for 2 minutes to caramelize the sugars. Flip back, baste one final time, and remove from the grill. Arrange salmon and shrimp on a platter, spoon any remaining warm glaze on top, and scatter with sliced green onions. Pro Tip: Simmer the glaze until it reduces to a maple-syrup consistency before brushing onto the seafood; this prevents it from dripping off into the flames and creates a thick, sticky crust. Tag someone who loves sweet and smoky BBQ flavors! 👇🥃🔥
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